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Method

Set the oven to Gas Mark 2 or 150°C. Trim any fat (but not the white bits) from the ox cheeks or braising steak. Mix the flour and some seasoning on a plate. Use to coat the meat. Heat 1 tbsp of the oil in a frying pan over a high heat. Add the meat and brown it for a few mins on both sides.

Put the meat in a casserole dish. Add the onion wedges, carrots and bacon to the pan with more oil and cook for about 5-8 mins until browning.

Pour in the wine and then the stock. Add the bay leaf and sprigs of thyme. Put the lid on the casserole and cook for 4-5 hours, to make sure the meat is really tender. Check on it occasionally.

Top tip for making Really meaty casserole

Serve this casserole with mash mixed with leeks or watercress, if you like.